Flourless Peanut Butter And Jelly Thumbprint Cookies Recipes

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees (F). Line a baking sheet with parchment paper; set aside.
• In a small bowl, combine the eggs and vanilla; mix well. Set aside.
• Place the peanut butter in a large bowl and pour in the egg-vanilla mixture. Stir with a large non-stick spatula until combined.
• Add the sugar and salt and mix well.
• Scoop out 3 tablespoons of dough then roll them together to form one large ball; repeat with all cookie dough. Place the balls 2 inches apart on the baking sheet. Gently press the balls halfway flat and use a fork to make a light crosshatch marks on the top of each cookie. Very gently press down in the center of each cookies with your thumb (not too much or you'll break the bottom of the dough). Fill each indentation with a 1/2 teaspoon of jam.
• Bake cookies for 11 minutes. Cool completely on the cookie sheet before moving, serving, or eating.

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINTS (GLUTEN FREE)

Steps:

• Preheat oven to 350'F. Line baking sheet with parchment paper.
• With a hand mixer or stand mixer, cream together peanut butter and coconut sugar. Add in egg and baking soda and mix until fully incorporated and smooth.
• Roll into tablespoon-sized balls and place onto prepared baking sheet. Use your thumb to make an indentation in the center of each ball. Fill the center of each with a bit of jam (1/4 - 1/2 tsp).
• Bake for 12 minutes. Allow to cool completely on baking sheet. ENJOY!

FLOURLESS PEANUT BUTTER THUMBPRINTS

Steps:

• Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop dough by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. Press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with 1/2 teaspoon Nutella; sprinkle with salt. Remove to wire racks to cool completely.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Sift flour, baking soda, and salt together in a bowl.
• Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
• Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
• Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
• Bake cookies in the preheated oven until partially cooked, 11 minutes.
• Place raspberry jam in a bowl and stir until syrup consistency.
• Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
• Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.